糖醇对甘薯淀粉理化性质的影响

Effect of Sugar Alcohols on the Physicochemical Characteristics of Sweet Potato Starch

以甘薯淀粉为原料,研究不同添加量的麦芽糖醇、赤藓糖醇和木糖醇对甘薯淀粉溶胀度和可溶指数、糊化特性及淀粉凝胶质构特性的影响。结果表明:3种糖醇均明显降低了甘薯淀粉的溶胀度和溶解性,且随着添加量的增多,降低越明显;糊化温度随添加量的增多显著性升高;当麦芽糖醇和木糖醇的添加量与淀粉比值均为1∶1时,峰值黏度显著升高至最大值,添加量继续增多,淀粉糊的峰值黏度显著性降低;糖醇的添加量与淀粉比值小于4∶1时,随着木糖醇添加量增多,回生值升高,而赤藓糖醇的添加量对回生值没有显著性影响;随着糖醇添加量的增多,淀粉凝胶硬度增加越明显,麦芽糖醇和木糖醇对于凝胶弹性、内聚性和恢复性降低越明显。

The effect of sugar alcohols （maltitol, erythritol,xylitol） at different additive amount on the physico- chemical characteristics of sweet potato starch was investigated by determining the gelatinization properties, texture properties, swelling power and solubility. The results showed that the sugar alcohols decreased the welling power and solubility and increased the gelatinization temperature and the gel hardness significantly with increasing the additive a- mount. When the ratio of additive amount of the maltitol and erythritol to the sweet potato starch was 1 ： 1, the peak viscosity was increased to the maximum value, with the additive amount increasing, the peak viscosity decreasing. When the ratio was less than 4： 1, the xylitol decreased the setback of the sweet potato starch significantly with in- creasing the additive amount. Mahitol and xylitol significantly decreased the gel spinginess, cohesiver and resilience.